Throughout the Great Recession, the conversation about “value” in the restaurant industry has been mainly about price. If you discount, they will come. For some in the industry, however, the value message is inextricably tied to providing great service. Guests may walk through your door because of a discount, such operators contend. But if the service is poor, will that guest spend as much? Will they come back? Will they recommend your restaurant to a friend? Or will they ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?